How adorable is this idea? A fresh panini, hollowed out and stuffed with cheese, pop the panini into the oven till the cheese gets all gooey and top up with cream of fresh tomato soup….heaven on a plate I tell ya.Here’s how you make itRecipe: Ina GartenIngredients3 tablespoons good olive oil1 1/2 cups chopped red onions (2 onions)2 carrots, unpeeled and chopped1 tablespoon minced garlic (3 cloves)4 pounds vine-ripened tomatoes, coarsely chopped (5 large)1 1/2 teaspoons sugar1 tablespoon tomato paste1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish3 cups chicken stock, preferably homemade1 tablespoon kosher salt2 teaspoons freshly ground black pepper3/4 cup heavy creamCroutons, for garnishDirectionsHeat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that’s left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
Published by Landi Govender
Hello & Welcome! My name is Landi and I am a recipe developer who loves creating mouth-watering meals. During the week you’ll find me cooking up a storm, but on the weekends my favourite thing to do is spending time with my family. I’m so excited to connect with you and would love to learn something new about YOU! View all posts by Landi Govender